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Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, [1] and are sometimes stuffed with filling.
Masi or Maci or Macy (Hokkien Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî; Mandarin Chinese: 麻糍; pinyin: mácí) is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines.
Tangyuan 汤圆 -- soup-based boiled glutinous rice balls; common sweet fillings include black sesame and red bean paste; Taro ball 芋圆 -- chewy balls made from taro and flour, typically served with shaved ice other sweet toppings. Taro purée 芋泥; Tiaotou gao 条头糕 -- Shanghainese glutinous rice cake rolls with red bean paste fillings.
Tang Yuan: Glutinous Rice Balls Usually eaten on the 15th day of the Lunar New Year, tang yuan (湯圓) is a sweet treat that symbolizes familial unity and togetherness.
Chinese New Year in 2025 starts on Wednesday, ... The fifteenth and final day of the holiday is the Lantern Festival, during which people have tangyuan, or sweet glutinous rice balls, ...
It is often sold at street fairs, in Chinese districts, and at various restaurants. In Korea, it is called jungguksik chamkkaegyeongdan (중국식 참깨경단, "Chinese-style sesame rice ball cake"), to avoid confusion with the Korean-style sesame rice ball cake (chamkkae-gyeongdan) with sesame coating.
Huangqiao sesame cake – Small dough balls rolled in sesame seeds; Jin deui or zi ma qiu – Deep-fried hollow ball of glutinous rice, coated with sesame seeds, and optionally with a sweet red bean or a savory meat filling; Lotus seed bun – Steamed bun filled with lotus seed paste
Tong but lut (Chinese: 糖不甩; lit. 'sweet not fall off') is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts (and/or roasted sesame seeds and desiccated coconut). The stickiness of the balls prevents the topping from coming off, hence the name.